Mexican Street Corn

Keto Mexican Street Corn is a low-carb twist on the traditional elote, featuring grilled corn on the cob slathered in a creamy, tangy sauce, topped with fresh herbs and cheese. This delightful side dish captures the vibrant flavors of Mexico while keeping it keto-friendly.

Ingredients

• Corn on the cob - 2 ears
• Mayonnaise - 2 tablespoons
• Sour cream - 2 tablespoons
• Lime juice - 1 tablespoon
• Cotija cheese - 30 grams, crumbled
• Chili powder - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat a grill or grill pan over medium-high heat.
2. Remove the husks and silk from the corn on the cob and brush lightly with oil if desired.
3. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until the corn is charred and cooked through.
4. While the corn is grilling, in a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until well combined.
5. Once the corn is done grilling, remove it from the grill and let it cool slightly.
6. Brush the creamy mixture over the grilled corn, ensuring it's well coated.
7. Sprinkle the crumbled Cotija cheese and chopped cilantro over the corn before serving.

Nutrition

• Calories: 270
• Protein: 6 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Provides healthy fats from mayonnaise and sour cream, which can aid in satiety.

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